with Feta, Mint & Flaked Almonds
This vibrant roast pumpkin and courgette ribbon salad is a celebration of fresh, earthy flavours, complemented by creamy feta and fragrant mint. Topped with crunchy almonds, it’s a delightful mix of textures and tastes that’s as refreshing as it is satisfying. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Garlic
2 clove
Peeled Pumpkin Pieces
1 packet
Courgette
1
Mint
0.5 packet
Flaked almonds
1 packet
Mixed Salad Leaves
1 packet
Balsamic & Olive Oil Dressing
1 packet
Cow's Milk Feta
0.5 packet
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. In a small bowl, combine garlic and a generous drizzle of olive oil. • Place pumpkin peeled pieces on a lined oven tray. Drizzle with garlic oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, using a vegetable peeler, slice courgette into ribbons, stopping when you reach the seeds in the centre. • Pick mint leaves (see ingredients). • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook courgette, turning until tender, 2-3 minutes. Season and set aside. • In a medium bowl, combine mixed salad leaves and balsamic & olive oil dressing. Season to taste.
• Divide salad between plates. • Top with roast pumpkin and courgette ribbons. • Crumble over cow's milk feta (see ingredients). • Sprinkle over mint and flaked almonds. Enjoy!
1916
kJ
Energy (kJ)
458
kcal
Calories
33.2
g
Fat
13.8
g
of which saturates
19
g
Carbohydrate
12.9
g
of which sugars
4.3
g
Dietary Fibre
21.6
g
Protein
1141
mg
Sodium
